How Much Ganache Should I Make For A 3-6-9-12 Cake?

I'm going to try using ganache under fondant for the first time, on a wedding cake. It's a 3-6-9-12 tier cake, and each tier will be approximately 4 inches high (four layers chocolate cake with espresso buttercream filling in each tier - bride's request!).

How much ganache should i make? Can anyone tell me in terms of how much chocolate and cream? I'm planning on using the 2:1 ratio, and the instructions on this thread:

Hi, I would estimate what you need as about 9 cups of ganache which according to my chart equals 60 oz. chocolate, 30 oz. heavy cream - this should get you a 3/16" thick layer, assuming that these are round cakes.

If, however you are like me, I ALWAYS make extra, b/c you can freeze the leftovers and the worst thing that can happen is to run out in the middle of icing your cake.

Thanks, Rylan!! I bought some Callebaut chocolate today.....very high quality stuff, very pricey. Do you think it would be okay to mix some of the better chocolate with some semi-sweet chips, or am I asking for trouble by doing that?

I worked under a pastry chef that told me a mix of different chocolates in ganache makes the best tasting ganache. I don't know if that's true, because I just use Ghiradelli dark chocolate...but he always used three different types of dark or semi sweet chocolate in his ganache. Usually like half Callebaut or something, and then 1/4 Hershey and 1/4 whatever else...whatever he had.

I have to deliver the cake on Sunday at 10am. I already baked all the tiers, and put them in the freezer (yesterday).

I can't work on the cake much on Saturday, so should I schedule like this: - Make ganache on Thursday and let set overnight - Thaw, torte, fill, coat, and cover (with fondant) the cake on Friday - Do final decorations in my limited time on Saturday (I'm making flowers ahead of time,etc...)

OR, should I move the whole thing up a day and do the ganache Wednesday night, etc?? Will the cake suffer if it sits an extra day before delivery?

On a busy weekend I certainly will start working on a cake on Wednesday for the weekend if I have to...I just keep it in the fridge. Sometimes if I have multiple orders I will schedule myself one cake per day until I'm done.

I put ALL my cakes in the fridge, yes to the ganache/fondant ones, but I live in a dry climate, they condensate when pulled out but it hasn't been a problem. I do like to use perishable fillings so into the fridge they go.

Wow...i never thought i could refrigerate (which explains all my last-minute panic attacks!). I'm afraid of the condensation. Maybe I should reconsider.

It's been VERY humid here. I made gum paste orchids on Sunday morning, and went to assemble the parts tonight and they're still soft. Not mushy-soft, but break-easily-soft. And I've had the AC running...